USDA Boxed Beef Cutout Closing Prices for November 26

November 26 (Bloomberg) -- This table details boxed beef cutout prices supplied daily by the U.S. Department of Agriculture. Prices and loads traded are as of 3:00 p.m. U.S. central time.

Prices are determined from cuts in dollars a hundredweight and vary between higher-quality choice cuts and select beef cuts for sale f.o.b. Omaha, Nebraska.

CHOICE SELECT

600-900 600-900 ------------------------------------------------------------------------------- Current Cutout Values: 196.11 174.03 Change from prior day: (0.22) (0.14) ------------------------------------------------------------------------------- Choice/Select spread: 22.08

Total Load Count (Cuts, Trimmings, Grids): 119 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 328.06 247.05 Primal Chuck 158.48 154.17 Primal Round 164.25 162.46 Primal Loin 266.53 212.30 Primal Brisket 135.14 134.28 Primal Short Plate 126.15 129.78 Primal Flank 91.84 92.50 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/23 56 41 6 22 125 196.33 174.17 11/21 79 73 0 30 183 194.89 174.37 11/20 92 83 14 57 245 194.28 173.84 11/19 88 94 31 23 237 194.17 172.97 11/16 87 69 18 33 207 193.02 173.08 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.54 173.69 -------------------------------------------------------------------------------- NATIONAL BOXED BEEF CUTS - NEGOTIATED SALES FOB Plant basis negotiated sales for delivery within 0-21 day period. Prior days sales after 1:30pm are included.

CURRENT VOLUME - (one load equals 40,000 pounds)

Choice Cuts 57.63 loads 2,305,268 pounds Select Cuts 30.23 loads 1,209,088 pounds Trimmings 12.04 loads 481,783 pounds Ground Beef 19.39 load 775,750 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 12 98,580 673.00 723.71 676.90 112A 3 Rib, ribeye, bnls, light 5 2,710 805.00 810.00 809.42 112A 3 Rib, ribeye, bnls, heavy 12 25,913 746.00 800.00 777.91 113C 1 Chuck, semi-bnls, neck/off 4 17,297 207.00 220.79 218.39 114 1 Chuck, shoulder clod 4 6,006 199.00 207.70 201.67 114A 3 Chuck, shoulder clod, trmd 20 105,885 203.00 220.71 213.08 114D 3 Chuck, clod, top blade 7 13,852 250.00 288.00 263.46 114E 3 Chuck, clod, arm roast 11 33,716 248.62 275.00 254.51 114F 5 Chuck, clod tender (IM) 9 7,093 287.00 370.00 330.93 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 135,259 223.00 249.00 233.94 116B 1 Chuck, chuck tender (IM) 14 40,085 210.25 240.00 226.65

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 33 139,755 204.00 220.21 208.09 120A 3 Brisket, point/off, bnls 6 8,444 340.55 360.00 349.79 123A 3 Short Plate, short rib 18 57,274 315.00 385.00 352.94 130 4 Chuck, short rib 15 43,782 250.00 280.50 264.27 160 1 Round, bone-in 3 7,153 200.00 226.00 203.94 161 1 Round, boneless 3 2,308 210.00 227.58 213.65

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 36 336,575 210.00 227.00 217.87 168 1 Round, top inside round 24 89,396 200.00 220.00 210.34 168 3 Round, top inside round 22 156,217 215.00 230.00 218.44 169 5 Round, top inside, denuded 14 61,122 247.62 264.00 251.25

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 4,711 200.00 220.00 209.03 171B 3 Round, outside round 28 188,835 202.00 250.00 217.44 171C 3 Round, eye of round (IM) 26 74,511 222.40 256.00 243.95 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 34,672 489.00 550.00 511.34 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 10 10,713 445.00 449.04 445.24 180 3 Loin, strip, bnls, 0x1 14 62,180 490.00 517.70 499.61 184 1 Loin, top butt, bnls, heavy 6 8,273 290.00 315.00 308.48 184 3 Loin, top butt, boneless 13 76,901 303.64 322.80 312.80 185A 4 Loin, bottom sirloin, flap 21 70,739 350.00 381.00 354.84 185B 1 Loin, ball-tip, bnls, heavy 11 63,044 222.00 245.00 240.01 185C 1 Loin, sirloin, tri-tip (IM) 12 85,894 253.50 280.00 274.98 185D 4 Loin, tri-tip, pld (IM) 5 7,680 338.50 373.45 360.91 189A 4 Loin, tndrloin, trmd, heavy 21 30,008 1173.62 1260.07 1207.07 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 25,063 320.60 380.00 351.71 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 4 6,864 472.00 535.00 507.65 112A 3 Rib, ribeye, bnls, light 5 28,706 505.00 572.00 509.51 112A 3 Rib, ribeye, bnls, heavy 7 13,184 520.00 572.00 528.26 113C 1 Chuck, semi-bnls, neck/off 4 4,115 200.00 209.99 204.32 114 1 Chuck, shoulder clod 5 14,779 204.00 215.21 208.21 114A 3 Chuck, shoulder clod, trmd 6 51,693 212.60 218.71 215.78 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 72,551 225.00 249.00 228.86 116B 1 Chuck, chuck tender (IM) 6 31,730 217.80 235.00 226.13

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 65,054 201.78 216.00 210.19 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 6 10,306 310.00 361.00 332.55 130 4 Chuck, short rib 7 13,298 250.39 281.00 259.51 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 3,946 210.00 227.58 214.15

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 10 52,449 214.74 225.00 218.05 168 1 Round, top inside round 6 27,212 200.36 225.21 204.22 168 3 Round, top inside round 10 49,022 211.00 230.00 221.52 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 7,711 203.16 220.00 207.70 171B 3 Round, outside round 11 65,397 207.39 223.00 213.21 171C 3 Round, eye of round (IM) 7 6,295 220.00 255.00 239.74 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 110,745 375.00 408.00 392.31 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 12 68,495 370.00 397.00 375.06 184 1 Loin, top butt, bnls, heavy 8 21,501 242.08 264.65 253.65 184 3 Loin, top butt, boneless 18 138,699 242.00 280.00 250.83 185A 4 Loin, bottom sirloin, flap 4 70,047 342.00 345.00 342.37 185B 1 Loin, ball-tip, bnls, heavy 10 61,572 212.97 231.00 217.63 185C 1 Loin, sirloin, tri-tip (IM) 3 16,874 255.00 272.50 256.28 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 7 16,666 823.00 875.58 830.83 191A 4 Loin, butt tender, trimmed 6 15,869 863.91 875.00 864.95 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 4,848 98.00 125.00 109.05 121D 4 Plate, Inside Skirt (IM) 21 44,180 313.00 327.65 318.00 121C 4 Plate, Outside Skirt (IM) 19 26,787 430.00 488.49 466.38 121E 6 Outside Skirt, pld (IM) 8 20,144 610.00 680.00 625.81

Cap, Wedge Meat & (IM) Lean 30 107,131 243.00 269.50 253.13

Pectoral Meat 18 35,150 248.00 290.00 260.74 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 356,789 140.38 169.00 144.96 Ground Beef 75% 0 0 Ground Beef 81% 20 215,751 170.85 198.36 178.70 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 6 30,114 246.60 258.50 252.30 Ground Beef Chuck 80% 11 64,329 187.00 198.00 188.93 Ground Beef Round 85% 13 39,157 215.00 221.00 218.32 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 3 12,915 189.00 195.25 194.40 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 18 481,783 74.00 82.51 76.92 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- FAT LIMITATIONS (FL) DESCRIPTION Maximum Average Fat Thickness Maximum Fat at any point 1. 3/4" (19mm) 1.0" 2. 1/4" (6mm) 1/2" 3. 1/8" (3mm) 1/4" 4. Practically free (75% surface lean exposed) 1/8" 5. Peeled/Denuded 1/8" 6. Peeled/Denuded, surface membrane removed 1/8" -------------------------------------------------------------------------------- Items that have no entries indicate there were trades but not reportable because they did not meet the daily 3/70/20 guideline. Please refer to weekly LM_XB459 as the item may qualify. --------------------------------------------------------------------------------

A cutout value is an average of the prices tallied for cuts of beef from cattle carcasses weighing 550-850 pounds. Cutout values are separated into three main product types. Fabricated loads are beef cuts taken from an animal's ribs, chuck, round, loin, brisket, short plate and flank; 50 percent loads are 50 percent lean beef trimmings. Ground loads may contain 73, 75, or 80 percent ground beef. A typical refrigerated truckload carries 40,000 pounds.

Choice 1-3 grade is a better grade than Select 1-3, partly because Choice cuts have more fat, or marbling, than Select cuts.

Grade quality is determined using a 1-5 yield grade scale. A rating of 1 is the highest ratio of muscle to fat, while 5 is the lowest. Marbling is an important flavor factor.

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